Ingredients
(Serves 4-6)
- 1 1/2 cups uncooked rice
- Water to cook rice
- 5 garlic cloves
- 1 1/2 cup pineapple chunks (canned or fresh)
- 2 to 3 slices of ham, cut to small squares
- 15g butter (or use olive oil for healthier version)
- generous tablespoons mushroom soup (I use Campbell’s, straight from the can – no need to mix with water or cook)
- Shredded Mozzarella Cheese (about 150g)
- Shredded Cheddar Cheese (about 150g)
- Salt & Pepper
- Parsley (garnishing)
Directions
1. Wash and rinse uncooked rice until water runs clear.
2. In a heated wok or saucepan, melt the butter. Add the washed rice, salt and black pepper to taste. Stir well.
3. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).
4. When the rice is cooked, stir in the pineapples and sliced ham, saving some as toppings. Portion out the rice into oven-safe baking dishes (you can also use disposable aluminium tray) until about half the depth of the dish.
5. Smear some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese followed by the rest of the pineapples and ham.
6. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned. Garnish with parsley if desired.
